Peanut brownie drops

Yield: 1 Servings

Measure Ingredient
½ cup Butter
3 ounces Unsweetened chocolate
1½ cup Sugar
3 \N Eggs; unbeaten
1½ cup Pillsbury's Best All Purpose Flour*, sifted
1 cup Whole salted peanuts; toasted Funsten's Almonds, or other nuts

BAKE at 350 degrees for 12 to 16 minutes. MAKES about 4 dozen cookies. Melt butter and chocolate squares in saucepan over low heat, stirring constantly. Remove from heat. Stir in sugar. Add egg, one at a time, beating well after each addition. Blend in flour and nuts. Chill dough at least 2 hours or overnight. Drop by rounded teaspoonfuls onto greased baking sheets. Bake in moderate oven (350 degrees) 12 to 16 minutes until cookies spring back when touched lightly. *Pillsbury's Best Self-Rising Flour is not recommended for use in this recipe.

NOTES : "Bride Second Prize Winner in Pillsbury's 10th Grand National Recipe and Baking Contest by Mrs. Frank Hills, Port Allegany, Pennsylvania.

Adapted by Ann Pillsbury."

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #882 by NGavlak@... on Nov 3, 1997

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